Thanksgiving turkey safety tips

Thanksgiving is almost here, and I haven’t even started to think about what we’ll be having for dinner. I’m always the one at the grocery store the night before, lucky if I can manage to grab the last can of green beans on the shelf! Turkey is a given, though, and I’m prepared in that aspect… he (or she?) has been sitting in my freezer for a couple of weeks. Now I just have to take it out in time to thaw. When cooking on Thanksgiving (or any other day), it’s important to remember to always keep food safety in mind. Research shows that Americans could do a better job with this. For example:

The U.S. Department of Agriculture estimates that 80 percent of foodborne illnesses are linked to meat and poultry.

NSF International’s Food Safety Survey found that 20 percent of Americans don’t use a thermometer when cooking meat and poultry.

To help better educate consumers and prevent incidences of holiday food poisoning, NSF International (a nonprofit public health and safety organization that certifies consumer goods for safety) has some advice for you…

9 important tips on preparing a safe Thanksgiving dinner

1. Don’t let uncooked turkey sit at room temperature. Shop for a turkey last and get it home and refrigerated promptly. Bag the turkey separately and place it below other food in the refrigerator.

2. Don’t attempt to thaw a frozen turkey quickly by leaving it sit overnight on a kitchen counter. Use one of the following methods:
a. Option I – Place a covered turkey in a shallow pan on the lowest shelf of the refrigerator.
b. Option II – Completely submerge the turkey under a stream of cold (70°F) running water.

3. Never place the turkey directly on the counter; keep it on a platter or in a roaster. Clean and sanitize the counter and utensils after handling raw turkey.

4. Be sure to wash your hands thoroughly after handling raw turkey, using plenty of warm water and soap.

5. Use a thermometer to check for doneness, even if the turkey has a pop-up timer. It is best to check that the turkey has reached 165°F in multiple spots, including the thickest part of the thigh to ensure doneness.

6. If the bird is stuffed, also check the temperature of stuffing to ensure it, too, has reached 165 °F.

7. Wait to stuff the turkey until right before putting it in the oven. For those wanting to prepare stuffing ahead of time, the USDA recommends preparing separate dishes with the wet and dry ingredients and keeping them refrigerated, then mixing the ingredients together just before stuffing the turkey. As a reminder the stuffing should be cooked until it reaches at least 165° F at the center.

8. Once the temperature has reached 165 °F throughout the turkey, it should stand for at least 15-20 minutes before carving.

9. Refrigerate any leftovers immediately. Large portions should be separated into smaller containers and covered loosely to speed cooling.

Disclosure: NSF International provided the giveaway prize, as well as the same gift for me. Contest ends November 21st, 2010 at NOON EST so I can submit a winner by Monday morning. US entries only, one person per household. Leave a separate comment per entry & a valid email address.

Scroll down to the bottom of the page for a list of all my latest giveaways!

We never have to plan the menu for Thanksgiving Dinner because we have the same thing every year. My ham and turkey are put into a paper bag and rolled up tight. Then I cook it overnight in a very low oven. The paper obsorves to grease and also browns the meats. Easy. Always put on rack nearest the bottom of the oven and tuck paper ends firmly on bottom. Make sure paper is not touching sides or racks.

I make the easier side dishes the night before. This way Thanksgiving Day isn’t so overwhelming. Also, for pumpkin dishes, I bake my pumpkin a few weeks before Thanksgiving. Then I freeze it. The day before Thanksgiving, I put it into the fridge so it can thaw and I can bake with it. Thanks!

I do as much as I can ahead of time. I get loaves of stuffing bread. I break them up, and dry them out. I make stock and freeze it for the stuffing. I chop the onions and celery ahead of time and freeze it,too.twoofakind12@yahoo.com

i start early that morning adding garlic in the bird and making the stuffing–i bake the bird with the stuffing inside and baste it a lot throughout the day–usually about 45 minutes before i remove it from the oven–i take the cover off the top so it can brown. 🙂

We plan ahead & get as much done before Thanksgiving day as possible. Also, in years past the kids get crabby waiting for food. The day before, we pre-plan already made snacks throughout the day to keep the kids from getting to that starving point w/o having to cook anything additional on Thanksgiving day.Ginny´s last blog post ..Thanksgiving Wordle Free Printable

We keep it casual! No stuffy clothes, no worry about setting everything just right like a Martha Stewart spread…just a good meal with everyone who’ll come join us. Everyone brings something they like to share almost like a potluck but it’s not necessary. Neighbors that don’t want to come over but don’t have anywhere to go or anyone to come visit always get a plate and a hug. We try to make sure if we’ve got it, they’re taken care of too. Biggest thing though is keeping it casual, everyone at ease with full bellys makes for a good day.

The only reason our Thanksgiving dinner is successful is because I DON’T COOK. I take that back, I’m responsible for bringing the deviled eggs 🙂 I say the best way we make it a success is we all know who everyone’s specialties are and that person is responsible for bringing whatever they are best at making: me-deviled eggs, mom-homemade pie, dad-stuffing, grandma-EVERYTHING!!
hmhenderson AT yahoo DOT com